The crumb is a yummy combo of walnuts, butter, sugar, brown sugar, and flour.

I didn't have the full 2 cups of blueberries...so I had to do with one cup. Instead of folding it into the batter, I pour half the batter into the pan and scattered the blueberries on top. Then the rest of the batter and topped with crumb topping!

It was a little hard to tell when it was done because the crumb topping made a crust. Some bakers got a puddle of butter in the center. Some think the crumb topping needs to be cold when it goes into the oven; I have read instructions like this for other crumb cakes so I concur. Mine was pretty cold, but it could have been colder.

I think your cake is very pretty-- it's so even! I envy your baking skills! What a great idea to make your blueberries stretch by putting them in as a layer. I also really love crisp/crumb toppings that include nuts-- makes everything even better! I've never heard of chilling crumb topping before using it; I'll have to give that a try!

Love your blog, and just did a post on your French Yogurt cake. Stop by my blog!

This looks fantastic! You were wise to line your pan with parchment. I agree on the crumb topping, but I recently saw a crumb cake on America's Test Kitchen that they actually roll the crumb mixture into little balls, so maybe that helps keep the crumb mixture from melting into the cake. Love your process photos!

I love the pictures yuo take! Im new to TWD. I posted my first recipe today. I'm excited to be apart of the group. It's people like you that inspired me to start my own blog! Keep up the amazing work! =)